Jason McLeod never set out to become a chef. He didn't come from a culinary family, and he
didn't spend his childhood helping his grandmother in the kitchen. Instead, his move into the
culinary world was fueled by a desire to travel.

Checking In

Just around the block from the old Dearborn Bank building at 203 N. Wabash Avenue in Chicago, I sat across from a chef who would, in just two months, be opening six food and beverage programs in that same locale.